Classic Peanut Butter Blossoms
Classic Peanut Butter Blossoms are soft and chewy peanut butter cookies with a sugary, crackled top and finished with a milk chocolate kiss! They're the perfect go-to cookie for the holiday season!
Ingredients
- 1 3/4 cup All-Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 cup Creamy Peanut Butter
- 1/2 cup Unsalted Butter (room temperature)
- 1/2 cup Granulated Sugar
- 1/2 cup Light Brown Sugar (lightly packed)
- 1 Large Egg
- 2 tbsp Milk
- 1 tsp Vanilla Extract
- 1/2 cup Granulated Sugar (additional amount for coating cookies)
- 11 oz Bag of Hershey Kisses
Directions
- 1
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- 2
Using a hand mixer or stand mixer fitted with paddle attachment, cream together the peanut butter, unsalted butter, granulated sugar, and light brown sugar on medium-high speed until well blended.
- 3
Add in the egg, milk, and vanilla extract. Scrape down the sides of the bowl as needed.
- 4
Reduce the mixer speed, gradually adding in the dry mixture until completely blended.
- 5
Place the cookie dough in a well sealed food container or tightly wrap the top of the mixing bowl with plastic wrap (or alternative) and chill the cookie dough for a minimum of 1 hour.
- 6
After dough has chilled, line 2 baking sheets with parchment paper or silicone mats, adjust the oven rack to the 2nd level mark (just above center), and preheat the oven to 375°F.
- 7
Using a spoon and your clean hands, shape the cookie dough into 1 inch balls, roll in granulated sugar, and place about 1 1/2 - 2 inches apart on lined baking sheets.
- 8
Bake for 7-8 minutes, then remove from oven and place a milk chocolate kiss on each cookie, pressing down gently to create the crackly cookie edges..
- 9
Return to the oven and bake for 2 minutes longer.
- 10
Cool cookies on baking sheet for 5-10 minutes before transferring to a cooking rack to cool completely.
- 11
Store cookies in an airtight container with a slice of bread for up to a week.